Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan

Gluten is an essential protein which is found in cereal crops such as wheat, rye, barley, and oat. It exhibits an elasticity property that aids in the shaping of food products into various suitable shapes and forms. However, despite its crucial role in food production, it has a negative impact on gl...

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Bibliographic Details
Main Author:	Caliskan, Aziz
Format:	Thesis
Language:	English
Published:	2020
Subjects:	Cooking Malay
Online Access:	https://ir.uitm.edu.my/id/eprint/59585/1/59585.pdf
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id	my-uitm-ir.59585
record_format	uketd_dc
spelling	my-uitm-ir.595852022-05-13T08:01:50Z Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan 2020-08 Caliskan, Aziz Cooking, Malay Gluten is an essential protein which is found in cereal crops such as wheat, rye, barley, and oat. It exhibits an elasticity property that aids in the shaping of food products into various suitable shapes and forms. However, despite its crucial role in food production, it has a negative impact on gluten intolerant individuals. Hence, the motivation behind this study to produce an alternative gluten-free flour from leftover coconut pulp (LOCP). The physicochemical properties (colour, water activity, and milling yield), chemical (proximate analysis, gluten, and peroxide value), and microbial content of LOCP being identified. 2020-08 Thesis https://ir.uitm.edu.my/id/eprint/59585/ https://ir.uitm.edu.my/id/eprint/59585/1/59585.pdf text en public masters Universiti Teknologi MARA Faculty of Hotel and Tourism Management Abdullah, Norhidayah (Dr.) Ishak, Noriza (Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Abdullah, Norhidayah (Dr.) Ishak, Noriza (Dr.)
topic	Cooking Malay
spellingShingle	Cooking Malay Caliskan, Aziz Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan
description	Gluten is an essential protein which is found in cereal crops such as wheat, rye, barley, and oat. It exhibits an elasticity property that aids in the shaping of food products into various suitable shapes and forms. However, despite its crucial role in food production, it has a negative impact on gluten intolerant individuals. Hence, the motivation behind this study to produce an alternative gluten-free flour from leftover coconut pulp (LOCP). The physicochemical properties (colour, water activity, and milling yield), chemical (proximate analysis, gluten, and peroxide value), and microbial content of LOCP being identified.
format	Thesis
qualification_level	Master's degree
author	Caliskan, Aziz
author_facet	Caliskan, Aziz
author_sort	Caliskan, Aziz
title	Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan
title_short	Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan
title_full	Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan
title_fullStr	Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan
title_full_unstemmed	Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan
title_sort	development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of malay traditional kuih / aziz caliskan
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Hotel and Tourism Management
publishDate	2020
url	https://ir.uitm.edu.my/id/eprint/59585/1/59585.pdf
_version_	1783735041839333376

Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan

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